According to Rick Browne, author of this week's Cook the Book selection, The Best Barbecue on Earth, Jamaica "may well be the birthplace of barbecue in its most classic sense: slow, smoky cooking over low heat." Jerks—from chicken, pork, and...
Continue reading »
Scottish barbecue? Isn't the country more famous for oats, barley, and boiled potatoes? Scotland actually produces many of the best meats in the world, from Angus beef, to venison, lamb, and game birds such as pheasant and grouse. All of...
Continue reading »
The Japanese term yakitori literally means "grilled bird," and refers to skewers of chicken barbecued over a charcoal grill. Commonly served in casual, inexpensive izakayas (Japanese drinking establishments with food beyond bar snacks) and beer gardens, yakitori is considered by...
Continue reading »
Moroccan cuisine is one of the most diverse in the world. Rooted in centuries-old Arab and Berber tradition, it also finds inspiration from nearby France and Spain. Heady blends of spices (such as cinnamon, saffron, and turmeric) complement dishes rich...
Continue reading »
The word churrascaria comes from churrasco, the Portuguese term for barbecue. Churrascaria restaurants are popular in Brazil, though they can be more than a little overwhelming for unsuspecting tourists. Diners can literally eat for hours, as passadores (special meat waiters)...
Continue reading »
